Happy Easter…

by Anne on April 7, 2012

….and finally a Blog Post that explains why it got so quiet here!

My last post here in this Blog seems like years ago, well, actually it’s been 8 months. I guess I can blame it on the cold weather (no good light for good pictures on my balcony) plus I guess I had a little baking showing break (it’s not that I really stopped baking).

But I made a decision, something new started in my life, right now I am doing an apprentice ship to become a real pastry chef! I am doing it since January and I love it. So please excuse the laziness.
I get up at 4.45 am in the morning and work 8 hours, but the good thing is, I BAKE all day <3 and in about 1 1/2 years I can call myself a pastry chef.

These Cupcakes I made for Easter are lemon blueberry cupcakes with vanilla butter cream and a self crafted marzipan flower on top… recipe follows.

Have a good Easter!



Sometimes you just need nuts!

by Anne on August 23, 2011

to calm you down, to satisfy your hunger, to make you happy.

I always wanted to make a “nutella” butter cream. Some might think, well, just do it then…
But as being lactose intolerant, it’s not so easy, because the real nutella is full of lactose. Luckylie I found a substitute. A brand here in Germany makes a non dairy hazelnut spread, that just taste like the original!

Walnut chocolate Cupcakes with “Nutella” butter cream


2 eggs
1 egg yolk
1 teaspoon vanilla
1/2 cup (125ml) lactose free buttermilk
1 1/2 cups (170g) flour
1 cup (225g) sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (115g) butter or lactose free margarine (room temp.)
100g chopped semi sweet baking chocolate
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/4 chopped walnuts

Mix the chocolate, brown sugar, cinnamon and walnuts in a little bowl and set aside.
Preheat the oven to 350 F (175 C) and line muffin forms with paper cups.
Mix eggs and egg yolk with vanilla and buttermilk and set aside. Combine in a bowl the flour, sugar, baking powder and salt. Mix with an electric mixer the butter to the flour mix. Beat in the egg mixture just until combined.

Fill your muffin forms with one tablespoon of the batter each. Then sprinkle one tablespoon of the chocolate nut mixture on top and fill the rest of the batter on top of each cup. Sprinkle the rest of the nuts and chocolate on top. Let bake for 20-25 minutes. Let cool.

Nutella butter cream

1/2 cup butter or lactose free margarine
1/4 cup nuttella
3-4 cups confectioner’s sugar

In a mixing bowl with an electric mixer beat the butter until light and fluffy. Add the nutella beat until combined add as much confectioner’s sugar until you reach your preferred consistency. Decorate the cupcakes as desired.

Njam! Make them, make them, then you see!

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May 23, 2011

for a very good friend for his 3rd birthday! Red Velvet Cupcakes with almond flavored butter cream. Not more to say. Just wanted to throw that in. Happy Birthday!

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Neapolitan Dream Cupcakes

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so far my favorites! Yummy those where so good. I had the pleasure that my mother in law gave me an American magazine with 150 cupcake recipes in it. I love that magazine. I wish I could get it here. And by going through all the pages stuffed with so many good recipes and ideas […]

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